📝 About This Recipe
Inspired by the vibrant street food markets of Southeast Asia, this velvety peanut sauce strikes the perfect balance between creamy, salty, sweet, and spicy. It features a rich base of roasted peanuts and coconut milk, elevated by the aromatic punch of fresh ginger, garlic, and a hint of lime. Whether drizzled over grilled skewers or used as a decadent dipping sauce, this versatile condiment is a masterclass in umami depth.
🥗 Ingredients
The Aromatics
- 1 tablespoon Sesame Oil (toasted for depth)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 3 cloves Garlic (minced into a paste)
- 1-2 teaspoons Red Curry Paste (depending on heat preference)
The Creamy Base
- 3/4 cup Creamy Peanut Butter (natural or high-quality commercial brands work best)
- 1 cup Full-Fat Coconut Milk (canned, shaken well before opening)
- 1/4 cup Warm Water (to adjust consistency)
Seasonings and Brightness
- 2 tablespoons Soy Sauce (use Tamari for a gluten-free option)
- 1 teaspoon Fish Sauce (adds essential funky umami)
- 2 tablespoons Coconut Sugar (or brown sugar)
- 1 tablespoon Fresh Lime Juice (about half a medium lime)
- 1 teaspoon Rice Vinegar (for a subtle acidic tang)
- 1 teaspoon Sriracha or Chili Crisp (optional for extra heat)
Garnish
- 2 tablespoons Roasted Peanuts (crushed for texture)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Place a small saucepan over medium-low heat and add the toasted sesame oil.
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2
Add the grated ginger and minced garlic to the warm oil. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic brown or turn bitter.
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3
Stir in the red curry paste, mashing it with a wooden spoon to break it up and toast it in the oil for about 60 seconds to release the essential oils.
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4
Reduce heat to low and whisk in the creamy peanut butter until it begins to melt and combine with the aromatics.
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5
Slowly pour in the full-fat coconut milk while whisking constantly. The mixture may look broken at first, but keep whisking until it becomes a smooth, pale tan color.
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6
Add the soy sauce, fish sauce, and coconut sugar. Continue to stir until the sugar has completely dissolved.
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7
Allow the sauce to come to a very gentle simmer. Cook for 3-5 minutes, stirring frequently to prevent the bottom from scorching.
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8
Assess the thickness. If the sauce is too thick for your liking, whisk in the warm water one tablespoon at a time until the desired 'drizzling' consistency is reached.
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9
Remove the pan from the heat. This is crucial as overheating after adding acids can dull the flavor.
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10
Whisk in the fresh lime juice, rice vinegar, and sriracha. The acidity will brighten the heavy fats of the peanut and coconut.
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11
Taste the sauce. Adjust with more lime for brightness, sugar for sweetness, or soy sauce for salt as needed.
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12
Transfer to a serving bowl and top with crushed roasted peanuts and fresh cilantro for a professional finish.
💡 Chef's Tips
Use natural peanut butter (just peanuts and salt) for the cleanest flavor profile. If the sauce thickens too much as it cools, simply whisk in a splash of warm water or coconut milk to loosen it back up. Avoid boiling the sauce vigorously; high heat can cause the oils in the peanut butter to separate and become greasy. For a smoother texture, you can pulse the final sauce in a blender, though the hand-whisked version has a lovely rustic feel. Store leftovers in an airtight jar in the refrigerator for up to 7 days.
🍽️ Serving Suggestions
Serve as a traditional dipping sauce for grilled chicken or beef Satay skewers. Drizzle over a warm bowl of Soba or Rice noodles with julienned vegetables. Use as a flavorful dressing for a crunchy Thai-inspired slaw with shredded cabbage and carrots. Pair with fresh spring rolls wrapped in rice paper for a light and healthy appetizer. Serve alongside a crisp Lager or a slightly sweet Riesling to balance the spicy and nutty notes.